Sauteed winter greens

Preparation 15 mins | Cooking 15 mins | Serves 4 as a side dish

2 tbs olive oil
1 leek, trimmed, halved and thinly sliced
3 garlic cloves, finely chopped
6 (about 250g) kale leaves, trimmed and leaves roughly torn
½ savoy cabbage, trimmed and shredded
½ cup vegetable or chicken stock
1/3 cup mixed seeds, toasted, to serve

Step 1 Heat oil in large frying pan over medium heat. Add leek and garlic and cook, stirring occasionally, for 8-10 minutes until softened.

Step 2 Add kale and cabbage and cook, tossing occasionally, for 3 minutes. Stir in stock. Season with salt and pepper. Cover and cook, tossing often, for 4-5 minutes until kale leaves are tender. Sprinkle with toasted mixed seeds and serve.

Good for you ... Kale
Kale

A good source of vitamins, including C and folate (both contribute to normal immune function), E (helps protect cells from damage by free radicals), K (important for normal blood clotting after injury) and beta carotene (converted to vitamin A in the body and necessary for normal vision)

Provides iron (needed for red blood cells) and calcium (important for healthy bones)

A good source of dietary fibre which is important for normal laxation.